Turkey Loaf

Us Scandinavian Bachelor Chefs (h/t CompoundF) frequently find ourselves in the position of needing a last minute substitute for real food because planning ahead is not one of our strengths (if it were we probably wouldn’t be Bachelors anymore).

Here’s a recipe that is not too fussy and can be thrown together at the last minute and great expense as a cheap imitation of inferior quality.

You will need-

Ground Turkey

Dried Cranberries

Onion (chopped coarse)

Bread

Butter

Garlic Powder

Bell’s Poultry Seasoning

An Egg

Dry Packaged Instant Turkey Gravy

Optional (of course the more you add the better it will taste)-

Walnuts (chopped coarse)

Canned Mushrooms (stems and pieces, chopped coarse)

The goal is simple, to create a reasonable taste facsimile of a Turkey dinner with stuffing and gravy without days of defrosting and hours of cooking time. It is somewhat pricey as ground Turkey often costs as much as ground beef or more.

The primary problems to overcome are cohesion and dryness. I’m going to recommend what seems like a lot of fat but Turkey is quite a lean meat. I’ll be working with approximately 2 pounds of Turkey as a base (that’s how much the local Super Market puts in a package), you adjust the other ingredients for taste and volume.

The most labor intensive part of preparation is chopping the onion(s). Depending on how strong the flavor (in decreasing order- yellow, red, sweet) you’ll want to prepare about half the volume of your meat. If you use yellow and are sensitive to onions (I am) you may want to saute them a little to take some of the harshness out.

The most time consuming part is the bread. Toast it a bit (hey, if you have enough time to stale it you most likely don’t need this recipe), smear generously with butter and shake quite a bit of garlic powder on top. Cube. You need about 3/4 of the volume of your meat (6 slices or a little more). Crusty European breads work much better than Balloon breads because the goal (as with meat balls) is to lighten the texture of your finished dish.

Mixing–

I put the other ingredients in the bottom of the bowl with the meat on top but I don’t think it makes any difference. The important thing is not to over mix because the loaf will get gummy and dense.

Mix gently, completely, and not too long with your fingers. Now is the time to add your optional ingredients, if using Mushrooms include the liquid too.

Cooking–

I like loaf pans, others mound on a sheet. Grease for clean release. It leaks a bit so you’ll want a lip to catch the drip. In any event at least an hour at 325 – 350 until the internal temperature reaches the recommended level for poultry or brown on the top and gray through the thickest part.